Selection
The selection process is the starting point for the quality of our oil.
In September we begin the process of selecting the olive-grove plots and performing the first analyses to calculate when to start picking the olives.
Ripening
The secret of olive oil is largely conditioned by the ripening of the olives
The olives start to ripen in the late summer or early autumn, and this can be seen externally by changes in the colour of the fruit’s epicarp, coinciding with a reduction in chlorophyll levels. When ripening begins, the typical deep green colour of the olives in summer changes to a lighter or more yellowish green.
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During the ripening process, other alterations occur in terms of the acid content and composition, made up of phenolic acids, tocopherols, phytostorols and pigments, as well as physical and quality changes that affect the sensorial characteristics, oxidation stability and nutritional value of the EVOO produced. Thanks to our experience, we are experts when it comes to determining the best ripening index for harvesting.
Ripening
The secret of olive oil is largely conditioned by the ripening of the olives
The olives start to ripen in the late summer or early autumn, and this can be seen externally by changes in the colour of the fruit’s epicarp, coinciding with a reduction in chlorophyll levels. When ripening begins, the typical deep green colour of the olives in summer changes to a lighter or more yellowish green.
read more
During the ripening process, other alterations occur in terms of the acid content and composition, made up of phenolic acids, tocopherols, phytostorols and pigments, as well as physical and quality changes that affect the sensorial characteristics, oxidation stability and nutritional value of the EVOO produced. Thanks to our experience, we are experts when it comes to determining the best ripening index for harvesting.
Picking
We wait for nature to tell us exactly when the ideal moment to pick the olives is reached.
It’s essential to choose exactly the right time to pick the olives. Olivais do Sul applies a proven specific process to ensure that the olive tree’s fruit reaches the mill in perfect condition. We begin in early September by analysing how the ripening process of the olives is progressing.
read more
Depending on this study of the ripening process and the needs and profile for the oil, we may decide to start to pick the olives early. Our oil is distinguished by the type of crop and the geographical location. Our range of EVOO products is made up of:
ODS. Clássico;
ODS. Gourmet;
ODS. Gold.
The olives cultivated en seto are picked using self-propelled machinery. The olives never touch the ground. Harvesting is completed quickly. It can be done at night and the olives reach the almazara shortly afterwards.
The olives are unloaded into hoppers and separated according to their variety and condition. They are then carried along conveyor belts to the cleaning machine, where any twigs and leaves are removed. After cleaning, the olives are washed and weighed.
Picking
We wait for nature to tell us exactly when the ideal moment to pick the olives is reached.
It’s essential to choose exactly the right time to pick the olives. Olivais do Sul applies a proven specific process to ensure that the olive tree’s fruit reaches the mill in perfect condition. We begin in early September by analysing how the ripening process of the olives is progressing.
read more
Depending on this study of the ripening process and the needs and profile for the oil, we may decide to start to pick the olives early. Our oil is distinguished by the type of crop and the geographical location. Our range of EVOO products is made up of:
ODS. Clássico;
ODS. Gourmet;
ODS. Gold.
The olives cultivated en seto are picked using self-propelled machinery. The olives never touch the ground. Harvesting is completed quickly. It can be done at night and the olives reach the almazara shortly afterwards.
The olives are unloaded into hoppers and separated according to their variety and condition. They are then carried along conveyor belts to the cleaning machine, where any twigs and leaves are removed. After cleaning, the olives are washed and weighed.
Cold-pressed
We insist on still using methods that assure the quality of our oil
The oil is cold-pressed from the olives to preserve its organoleptic properties. Pressing is done at a maximum temperature of 27.C. This is because the volatile compounds in the oil evaporate at higher temperatures. These compounds (mostly polyphenols) give the oil its various flavours.
Picking is generally done at night, when the ambient temperature is lower, so the olives will be cold when they arrive at the almazara.
Cold-pressed
We insist on still using methods that assure the quality of our oil
The oil is cold-pressed from the olives to preserve its organoleptic properties. Pressing is done at a maximum temperature of 27.C. This is because the volatile compounds in the oil evaporate at higher temperatures. These compounds (mostly polyphenols) give the oil its various flavours.
Picking is generally done at night, when the ambient temperature is lower, so the olives will be cold when they arrive at the almazara.
Storage
The natural integrity of the EVOO is maintained while it is being stored
It is stored in stainless-steel tanks in an inert atmosphere and at the optimal temperature. The oil undergoes chemical and sensorial analysis while it is in these tanks.
Storage
The natural integrity of the EVOO is maintained while it is being stored
It is stored in stainless-steel tanks in an inert atmosphere and at the optimal temperature. The oil undergoes chemical and sensorial analysis while it is in these tanks.
Packaging
We put all the wisdom of our art into our packaging
The olive oil is packed in a special packing room that meets all the hygiene requirements necessary for this process.
Packaging
We put all the wisdom of our art into our packaging
The olive oil is packed in a special packing room that meets all the hygiene requirements necessary for this process.
Guaranteed traceability
Traceability is an essential requirement to assure the food safety of our product
Traceability is a complex system of control and analysis, enabling us to track right from the beginning of the process the source of the olives used to obtain the oil in any given bottle.
At Olivais do Sul we use an automatic system that allows us to determine the entire process that has been followed, from the delivery note with each load of olives right through to each lot of bottled oil.
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This information includes being able to identify the part of the estate where the olives were picked, the machine that picked them, the date and time when they were picked, how they were transported to the almazara, the machinery used to clean the olives and press, stir, decant and vertically centrifuge the oil, as well as the different tanks it has passed through, the packaging date and lot of and the destination of each bottle.
This is a basic system to assure food safety.
At Olivais do Sul we use a dual system. On the one hand, as soon as the olives are delivered a computer application generates a lot number. The data from the lab is entered into the system, and as the process continues everything that happens to that oil is logged (decanting, elimination of any unwanted by-products, packaging, organoleptic and acidity analysis, etc.)